Discover the typical dishes of Lyonnais that you must taste for a better experience of French cuisine. Once you know the basics of Lyon specialties, it is high time to familiarize yourself with the typical dishes of Lyon restaurants. As with France in general, and Lyon in particular, the typical main meal of Lyonnais will consist of an aperitif, a main course, a side dish and a dessert.
Chicken liver salad : salad with pan-fried chicken liver
Canute brain : a cheese spread. The dish has a white cheese base, seasoned with chopped herbs, shallots, salt, pepper, olive oil and vinegar.
Tripe soup (pumpkin soup): nowadays mainly served in caps.
Head cheese (head cheese pork) - and the surprise here. The cheesy head is not what you think it is. It is not a dairy cheese, but a terrine or a meat jelly made from the meat of calves or pigs, or less commonly sheep or cows. It’s a type of cold cuts.
Donkey Snout Salad (literally, "donkey nose" salad): Bacon and egg salad.
Choppy salad (Mutton's feet salad)
Head of veal (poached veal's head): usually made from beef, veal or veal brains.
Lyonnaise salad : green salad served with bacon, croutons, mustard vinaigrette and a poached egg.
Poultry cake (chicken liver cake)
Black pudding : black pudding, usually served with hot apples.
Pork pork : rosette, jesus, sausage are different types of air-cooked pork.
Lyonnaise onion soup : an onion soup (obviously ????)
Artichoke bottoms with foie gras
Brioche Lyon sausage : it's the sausage cooked in a brioche
Cooked sausage (cooked sausage): This is a large boiled sausage that may contain pistachios or truffles and served with boiled potatoes and butter.
Lyon-style tripe : Pan-fried tripe gratin in thin strips of onions and garlic and toasted in the oven with breadcrumbs. It is usually served with mashed potatoes.
Cardoon with marrow is a very typical vegetable prepared in a gratin with a kind of cream béchamel flavored with bone marrow.
You can find all these specialties in meal trays, Gourmet’s Lyon, In Lyon.
dumplings (ground fish dumplings): mixture of minced and creamed fish, chicken or meat, sometimes combined with breadcrumbs, with a light egg binding. It is the most famous, popular and typical meal of Lyonnais. It takes a long time and is difficult to do, so watch how the real chef prepares them.
Coq au vin : chicken, herbs and vegetables cooked in a Burgundy wine sauce; very popular in Lyon
Sapper's apron : a part of the beef stomach that has a typical honeycomb shape, boiled and marinated in white wine before being breaded with breadcrumbs
Pot au feu : French stew made with beef such as oxtail or marrow with turnips, potatoes, leeks, celery and carrots
Chicken of "Bresse with Morels or Bresse Chicken in Cream (Chicken Thigh Stuffed with Morels or Chicken in Cream Sauce) made from Chicken of "Bresse located near Lyon and so this is his specialty
These dishes are also part of the specialties that you will find in Lyon's platters.